Involtini con speck

Veal roulades with speck and hard-boiled eggs
Our original home cooking

These veal rolls are simple enough to do but so tasty that everyone in your family will like them, including your children. My rolls are made ​​with veal slices rolled up around Italian speck (or bacon) and hard-boiled eggs. They're delicious. Besides they have no cheese, and so they are suitable for people with lactose intolerance.

Cooking

- Put olive oil, onions and veal rolls in a non-stick frying pan.
Sauté veal rolls on all sides on very low heat.
Meanwhile, melt tomato paste into wine.
Pour in wine and season to taste with salt.
Lower heat and cook, half-covered, turning frequently, until cooking juice is well reduced, about 20 minutes.
Add hot water only if necessary.
Add all aromatic herbs a couple of minutes before turning off the stove.

Just before serving

- Serve your veal rolls hot.

Note

Tips

- This recipe is very simple and you can prepare it in advance.

- You can substitute speck with cotto ham or raw ham.

- My husband took the photo before cooking to let you note the way to tie meat rolls.

Menu planning

- My roulades with bacon and boiled eggs are perfect to serve when you have guests and don't know their food problems. It 'a recipe without cheese and it's fine for those who have lactose intolerance or simplier for those who don't like cheese.

- The best side dish for this recipe is a seasonal green salad or a salad made with lettuce, walnuts and grated fresh carrots.

- You can read a simple/quick-to-do full menu, Italian-style for your get-together when you haven't too much time to cook in the next paragraph. Note this menu isn't thought for people intolerant to lactose.

Healthy eating

- As you can see, these rolls are certainly not a dish with fewer calories for their fillings and therefore shouldn't be chosen too frequently.
They also have a high content of proteins having the ingredients: meat, bacon and eggs

Loretta

What's the right wine for " Veal roulades with speck and hard-boiled eggs "?

Carlo and I usually drink a red wine of Piedmont with our veal roulades: Roero. If you prefer to drink the same wine used for cooking we suggest Alghero rosato (rosé wine of Sardinia)